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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook shallot in 2 Tbsp butter with 1/4 teaspoons salt and 1/8 teaspoons pepper in a 10-inch nonstick skillet over medium heat, stirring occasionally, until softened, 3 to 4 minutes. | 2. Stir in mushrooms and cook, stirring often, until tender, about 5 minutes. Stir in tarragon and transfer to a bowl. | 3. Beat eggs with 1/4 tsp salt and 1/8 tsp pepper until well combined. Heat remaining Tbsp butter in same skillet over medium-high heat until foam subsides, then add eggs and cook until underside is set, about 1 minute. With a fork, pull set eggs to center, letting uncooked eggs run underneath. Before eggs are completely set, add mushroom mixture and cheese to one half, on side away from handle. Fold other half of eggs over filling with a heatproof rubber spatula, tilting pan as you roll omelet onto a plate. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shallot	1		sliced	-	-	-	-
butter	3	tablespoons	unsalted divided	305.442	0.0256	0.3621	34.5529
salt	1/2	teaspoon	divided	-	-	-	-
black pepper	1/4	teaspoon	divided	1.4432	0.3677	0.0597	0.0187
portabella mushroom	1 1/2	cups	sliced	28.38	4.9923	2.7219	0.4515
tarragon	1	tablespoon	chopped	5.31	0.904	0.4099	0.1303
egg	5			357.5	1.8	31.4	23.775
gruyere cheese	1/2	cup	grated	272.58	0.2376	19.6746	21.3444

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.